Mix the room temperature butter with a mixer. Add vanilla, sugar and stevia. Now add yolks, lemon juice, zest and salt and mix further. Add flour and almonds and knead on a flat surface. Let cool in fridge for overnight. Roll out with a rolling pin and cut in different shapes with cookie cutters.Bake at 170 for 15 min. Take out and pour powdered sugar on the warm kipferl in the baking tray, press gently and take out on a plate. Enjoy!

Tip: You can make double the amount of dough and freeze in a glad wrap for later use. In this way when you wish to make cookies all you need to do is take the dough out, let it thaw and roll.